HS-6 · Subheading
020312
Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled
Heading 0203 — Meat of swine; fresh, chilled or frozen
Chapter 02: Meat and edible meat offal
Plain-language overview
Use HS-6 020312 when importing or exporting fresh or chilled hams, shoulders, and cuts of swine that still have the bone in. For instance, a shipment of fresh pork hams intended for a deli would fall under this code.
This code specifically applies to cuts of swine that are fresh or chilled, distinguishing them from frozen options classified under different HS codes. If you're dealing with frozen pork hams, you would need to look at HS-6 020321 instead.
When considering HS-6 020312, note that it covers only those cuts that are sold with the bone intact. If you have boneless cuts, you should classify them under HS-6 020319. Understanding these nuances is crucial for accurate customs declarations.
If you're unsure about the classification, consider the packaging and labeling of your product. Fresh hams packed in vacuum-sealed bags or chilled pork shoulders in bulk containers are typical examples that fit this HS-6.
Keywords & topics
Short phrases that describe this HS-6 subheading when you're searching or filtering schedules.
fresh pork hams · chilled pork shoulders · swine cuts with bone · meat of swine · import pork hams · export chilled pork · pork cuts classification · fresh meat customs · pork shoulder shipments · bone-in pork cuts · meat and edible offal · pork product codes · meat import regulations · pork export documentation · fresh vs frozen pork · swine meat trade · pork hams for sale
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Fresh pork hams packaged for retail sale
- Chilled pork shoulders intended for restaurants
- Bulk shipments of fresh swine cuts with bone in
- Pork hams sold to butcher shops
- Chilled cuts of swine for food processing
- Fresh hams exported for holiday markets
- Pork shoulder cuts for barbecue catering
- Swine cuts with bone in for specialty meat stores
Common questions
How people often phrase their search when they're trying to classify goods like yours.
- What is HS code 020312 used for?
- How to classify fresh pork hams?
- Are chilled pork shoulders under HS-6 020312?
- What are the requirements for importing swine cuts?
- How do I declare bone-in pork cuts at customs?
- What is the difference between HS-6 020312 and 020321?
- Can I export chilled pork with this code?
- What packaging is needed for HS-6 020312 products?
Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- how to classify fresh or chilled pork hams
- requirements for importing bone-in swine cuts
- difference between fresh and frozen pork HS codes
- examples of products under HS-6 020312
- customs declaration for chilled pork shoulders
- what to include in pork export documentation
- how to package fresh pork for export
- understanding HS codes for meat of swine
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of products fall under HS-6 020312?
- HS-6 020312 covers fresh or chilled hams, shoulders, and other cuts of swine that still have the bone in.
- How do I know if my pork cuts are classified correctly?
- Ensure your pork cuts are fresh or chilled and have the bone intact. If they are boneless, use HS-6 020319 instead.
- Can I import frozen pork under this code?
- No, frozen pork hams and cuts are classified under HS-6 020321, not HS-6 020312.
- What packaging is recommended for HS-6 020312 products?
- Use vacuum-sealed bags or bulk containers that maintain freshness and comply with food safety regulations.
- Are there special regulations for importing swine cuts?
- Yes, check with local customs regulations and health standards to ensure compliance when importing meat products.
- What documentation do I need for exporting chilled pork?
- You will need a commercial invoice, packing list, and any health certificates required by the importing country.
- Is there a difference between hams and shoulders in classification?
- No, both hams and shoulders with bone in are classified under HS-6 020312 as long as they are fresh or chilled.
- How can I differentiate between HS-6 020312 and HS-6 020319?
- HS-6 020312 is for cuts with bone in, while HS-6 020319 is for boneless cuts of swine.
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